Author: Helen Mitternight
November 04, 2017
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“PORK WITH A SIDE OF NEW CHEF VENTURES”
On a bright November day that felt more like summer, the Pour House opened its deck to some chefs looking to slide on over to some new cooking work. A hog from Walterboro’s Keegan-Filion Farm provided the porky foundation for the food the chefs showcased.
“Local and good is our main priority,” he said, adding that they had made pork tamales for the event.
Finally, Blair Machado, late of Indaco, and farmer Patrick McKinley have paired up to launch Farmstead, a company that will offer butchery/cookery classes. As Machado plated pulled pork with a crunchy salad and microgreens, McKinley talked about the importance of learning how to prepare food that doesn’t come from a Styrofoam tray in the grocery store.
Farmstead’s first class will be at the Lot on November 13 and will feature cutting apart geese and then preparing a meal with the dis-assembled fowl. They plan to offer weekly classes and will be teaching about rabbits, quail, stewing chickens, and perhaps goat.
“People don’t buy whole animals anymore,” McKinley said. “Those skills are lost and we want to bring them back.”